Tandoori Style Whole Chicken
|Whole chicken||1 , skin removed|
|Low fat plain yogurt||1 Can (10 oz)|
|Onion||1⁄2 Small, chopped|
|Lime juice||2 Tablespoon|
|Minced peeled fresh ginger||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground cloves||1 Pinch|
Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
In blender at high speed, blend all ingredients except chicken until smooth.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
In large bowl, coat chicken inside and outside with yogurt mixture.
Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").
Brush chicken with half of yogurt mixture remaining in bowl; reserve any remaining mixture.
Roast chicken 30 minutes; brush with remaining yogurt mixture.
Roast chicken about 30 minutes longer or until temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Place chicken on warm platter; let stand 10 minutes to allow juices to set for easier carving.